Early morning 17 January 2012, somewhere on the road between Shantadurga Temple and Morgim Beach in Goa, buzzing along on a 125 cc Honda scooter.
Wind racing over my semi-bald head, eyes stinging, mouth watering for that first beer on Morgim Beach and mind gloating over the possibilities: chicken tikka, prawn curry, roti, rice, chips…
It was then that I saw the bridge, an upcoming sandy village and a maiden in a yellow sari.
To be honest, she was just passing by at the time I got captivated by the old bridge and dirty muddy river underneath.
The route from my temporary abode in Candolim, dotted with holy cows, chickens, more scooters, taxis, tantalizing smells, sleepy villages and bustling junction points, is shown below.
Call this a late night snack with a travel flip over to India.
Goa is India’s smallest state by area, fourth smallest by population. Located in West India. The Arabian Sea is its western coast. Goa is India’s richest state. Rated number one for the best quality of life in India by the NCP.
A lot of Goa still shows the cultural influence of the Portuguese, who first landed in the early 16th century. Goa was previously a Portuguese colony. Portuguese India lasted for around 450 years until it was annexed by India in the early 1960’s.
Beaches, tasty food, scooters, places of worship including many churches, friendly people and world heritage architecture, visited by large numbers of tourists each year.
It’s now 22:10 and I had a choice; straight to bed or tell a quick tale on the blog about Goan chickens.
Chickens in Goa find their way into a lot of tasty dishes: Chicken Xacuti, Tandoori Chicken, Galinha Cafreal, Butter Chicken, Chicken Baffad, Goan Chicken Fry, Galinha Com Coentro, Goa Sausage Terrine, Chicken Gizzard, Chicken Moelho, Grilled Chicken, Chicken Guisado, Chicken Masala, Chilli Chicken, Chicken Lollipops, Mustard chicken, Chicken Cutlets to name a good few.
A rough guide:
- Grind ginger, garlic, vinegar , cinnamon stick, pepper , cloves, cumin seeds, salt, turmeric, lemon, green chillies into a paste
- More garlic in the form of thick flakes and olive oil tossed in would only enhance the taste
- Rub the paste generously into the cut chicken and at least marinade overnight
- Cook on a slow flame for about 45 mins until all the paste has been soaked up by the chicken, which should then be cooked
- Garnish the cooked chicken with mint and lemon pieces
- Serve with chips and a colourful salad
The image below was taken by me on a beach on the coast of Goa: 9 January 2012
It was a windy and cold morning earlier today in Durban and other parts of South Africa.
The usual Jungle Oats or plain toast just wasn’t going to cut it.
I was pretty disinterested in the kitchen as thoughts of creating this blog had me studying my 22 inch monitor.
Irene “Timol” ambled into the kitchen and, in lightning speed, whipped up a toasted sandwich of note.
Basically, buttered bread covered with cheese, sliced viennas, freshly chopped green chilli, sliced tomato, ground black pepper and a sprinkle of salt.
Then another layer of cheese and roughly chopped dhania (coriander), pressed into a sandwich and toasted in a non-stick pan on the stove.
Finger licking stuff!
Image below taken at halfway stage before toasting.
Now it’s been said that one should never ever give the “competition” free advertising; but my blog is under construction, I need some time to create (a breather) and credit must certainly be given when and where due.
Megan’s sister Amy is a top food blogger.
The title of her blog might leave you wondering for days, and the content of her blog is fresh / exciting.
Read further and explore right here.